We have been eating this dish nonstop over the past few weeks - nutty spaghetti squash, creamy mushroom Parmesan sauce, and ground beef combines to make one delicious lower carb pasta dish. This recipe is based on a traditional Italian creamy mushroom and beef pasta dish that normally has over 1000 calories a serving. Delicious but definitely not diet friendly. To lighten things up, I decided to substitute spaghetti squash for the pasta, use lean ground beef, and replace about some of the half and half with Greek yogurt. I like to use thyme in the dish but sage, marjoram, oregano, or rosemary would also be delicious.
Creamy Mushroom and Beef Spaghetti Squash
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- 2 U medium spaghetti squash
- 2 tsp. olive oil
- 1 lb. mushrooms, thinly sliced
- 2 U cloves garlic, minced
- 1 lb. 95% lean ground beef
- 1 tsp. salt
- 1/4 tsp black pepper
- 1 tsp. dried thyme
- 14.5 oz. diced tomatoes (not drained)
- 1/2 cup whole milk
- 1/2 cup nonfat plain Greek yogurt
- 1/2 cup Parmesan
- 1/2 cup parsley
Roast the spaghetti squash halves in a 400 degrees oven until soft, about 45 minutes OR pierce all over with a knife (keep whole) and microwave for 10-12 minutes until soft. Let cool slightly and scrape out squash to make noodles.
Meanwhile, heat the olive oil over medium high heat. Add the mushrooms and cook for 5-7 minutes until tender. Add the onion, garlic, ground beef, salt, pepper, and thyme. Cook, breaking up the beef, until no longer pink.
Add the tomatoes and bring to a boil. Turn down to a simmer and add the milk, greek yogurt, and Parmesan cheese. Stir and cook until sauce thickens, 4-5 minutes.
Add the spaghetti squash and parsley. Stir to together. You can also serve the sauce over the spaghetti squash halves.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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